7 Epic Burger Recipes To Try This Labor Day

Some of the product links on this site are affiliate links, either through Amazon or Share-A-Sale. Making a purchase through an affiliate link does not change your cost, but I will earn a small percentage of any sales made through those links.
Thank you very much for supporting Pastry Chef OnlineClick here to read my full disclosure policy.

Labor Day is right around the corner, and lots of folks will be grilling. If you are one of them and are wondering what kind of burger you might want to go with this year, allow me to present these epic burger recipes to try this Labor Day. Or pretty much any time you want to grill.

Some of these burgers are fairly straightforward and others have a fair number of components. Decide what looks good to you and then mix and match to your hearts content. Or just leave off a couple of components. How did I choose these burgers? Well, the first three are ones that I’ve made and enjoyed. And the next four are from friends. The criteria was that the photo and/or the description had to make me want to lunge through the screen. Mission accomplished.

I am sure you will find something to love here. I also hope you’re inspired to come up with your own signature burgers to enjoy for Labor Day or any day you’re in the mood for an epic burger.

7 Epic Burger Recipes To Try This Labor Day

Smashed Bacon Double Cheeseburgers Make this burger inside–no grill needed. It’s a smashed burger, so rather than trying to preserve too much juiciness, we’re after caramelized, crunchy ground beef–easy to get with an uncoated pan and a scraper. Add some caramelized onions and super easy-melting American cheese, and you’ll be in crispy burger heaven.

Bloody Mary Meatloaf Burgers Unlike the smashed burger, this burger is all about the juiciness. Little meatloaves glazed with Bloody Mary Mix (your favorite) and dressed with pea puree, smashed tater tots, crispy bacon, and frizzled shallots all piled on a soft potato bun. This guy is an homage to the TV dinner but in burger form.

Got To Be NC BurgerThis was was the first Epic Burger I ever made, and the theme is NC. I used as many NC ingredients as I could get my hands on. You use what is convenient for you, though, What’s on it? Oh, you know: thick peppered bacon, fried pickles, pulled pork, slaw, hoop cheese. You know: the usual!

Mushroom Swiss Burgers from Big Bear’s Wife. There is not much more classic–or epic–than a really solid mushroom Swiss burger. Mushrooms and the savory Swiss cheese bring all sorts of savory goodness to the party and really highlight the meatiness of the burger. Angie brings extra yum with bacon, more umami with some Worcestershire and A1 and serves them all up on rich, soft, brioche buns. Yup.

Argentinian Chimichurri Butter Burger from Girl Carnivore. Y’all. Just take a moment to regard that burger, would you? Argentina is known for their beef, so Kita lets it shine with simple, straightforward but flavorful sauces and condiments designed to enhance and not cover up the flavor of the beef. Chimichurri-infused compound butter sealed between two thin patties flavors the meat from the inside and also serves as a sauce. Garnish simply with red onion and some lettuce, and you are in for a real treat.

Italian-Style Lamb Burgers (Lam-Burg-Hini) from ChezUs. Not only is the name of this burger “Lam-Burg-Hini,” which is hilarious to me, it is also one beautifully crafted burger, much like its namesake, the sexy Italian Lamborghini. Denise and Lenny combine lightly toasted ciabatta, rich lamb spiked with ricotta and herbs, and a lemony-fresh sundried tomato mayonnaise. Add a slice of mozzarella, let it melt alluringly, and admire your sexy Lam-Burg-Hini. Don’t forget to instagram this beauty before diving in!

Filthy Burgers (Burgers Dirtied up with Pulled Pork and Crisp Bacon) from Foodie with Family. Would you just look at what Rebecca has done here, people! If you can’t tell, she took a burger and shoves crispy bacon and pulled pork into it. She describes it as “beefy, bacony, porky heaven,” and if that is wrong, I really don’t want to be right. Lily gilding: pepper jack (one of my favorites) and barbecue sauce. Boom!

And that concludes this round up of epic burger recipes to try this Labor Day. I would even go so far as to say you should try them. Because you can never have enough burgers in your rotation.

Happy Labor Day long weekend, and enjoy whichever burgers you decide to make. And then come back and tell me about them. I’d love to see a photo, too.

Thank you for spending some time with me today, and thank you, lovely friends who allowed me to use their epic burger recipes and photos in this post. You guys are the best.

Hi, and welcome! I'm Jenni, the pastry chef of Pastry Chef Online, and I want to help you be fearless in the kitchen!

For years, I was a fearful cook and baker--like sweaty-neck fearful.

After years of reading cookbooks, watching cooking and baking shows, and experimenting in the kitchen, I left a 16-year special education career to attend culinary school. I landed in a wonderful fine dining restaurant in Winter Park, Florida, where everyone was fearless, playing with their food on a daily basis. It was always, "I wonder what would happen if we..." and then we'd try it and find out. By the time chef handed me a 6th pan of horseradish broth and asked me to turn it into a sorbet for an appetizer, I knew my fearful days were totally behind me!

I started this site to teach people the basic pastry methods and techniques necessary to build a solid foundation in the pastry kitchen, especially if that kitchen happens to be in your own house. Over the years, I have added hundreds of recipes to complement my technique posts. Please use this site as the resource I have built it to be, and feel free to contact me anytime. I'm happy to help you on your journey to being fearless in the kitchen!

If you're new to Pastry Chef Online, this page is a great place to start to get the lay of the land!

Join the Movement

Butcher Box

About Me!

Hi, and welcome! I'm Jenni, the pastry chef of Pastry Chef Online, and I want to help you be fearless in the kitchen!

For years, I was a fearful cook and baker--like sweaty-neck fearful.

After years of reading cookbooks, watching cooking and baking shows, and experimenting in the kitchen, I left a 16-year special education career to attend culinary school. I landed in a wonderful fine dining restaurant in Winter Park, Florida, where everyone was fearless, playing with their food on a daily basis. It was always, "I wonder what would happen if we..." and then we'd try it and find out. By the time chef handed me a 6th pan of horseradish broth and asked me to turn it into a sorbet for an appetizer, I knew my fearful days were totally behind me!

I started this site to teach people the basic pastry methods and techniques necessary to build a solid foundation in the pastry kitchen, especially if that kitchen happens to be in your own house. Over the years, I have added hundreds of recipes to complement my technique posts. Please use this site as the resource I have built it to be, and feel free to contact me anytime. I'm happy to help you on your journey to being fearless in the kitchen!

If you're new to Pastry Chef Online, this page is a great place to start to get the lay of the land!